Pumpkin Quinoa Muffins
Ingredients
- 1 cup quinoa
- 1/4 cup applesauce
- 1 1/2 cup whole-wheat flour
- 1/4 cup coconut flour
- 1/4 cup almond meal
- 2/3 cup agave syrup
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup almond milk
- 3/4 cup pumpkin purée
- 1 teaspoon vanilla
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
Directions
- Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
- Meanwhile, line a standard 12-cup muffin pan. In a medium bowl, whisk together flour, baking powder, salt, pumpkin spice, cinnamon, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
- In a medium bowl, whisk together applesauce, almond milk, pumpkin purée, agave syrup, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
- Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 35 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.